Chardonnay and Pinot Noir are an important part of both Burgundy in France where they are essentially bottled as separate varieties, and Champagne, where they are blended to make a fine sparkling wine. In South Africa, the two varieties are used for the producing a Champagne style wine, now known as Méthode Cap Classique. The grapes come from premium vineyard in the Western Cape Wine Appellation.
The long cool nights leading up to harvest allowed slow ripening which results in greater colour and flavour in the final wine, though for this wine, little skin contact with the Pinot Noir ensures its lovely colour.
Once in the cellar, the Chardonnay juice is fermented, 80% in stainless steel tanks and 20% in French oak barrels and then left for 8 weeks on its lees before blending. The Pinot Noir is separately vinified at cool temperatures in order to retain its wonderful red berry and cherry fruit. In the final blend, the oak adds it spice and vanilla.
From a beautifully labelled tear drop shaped bottle, closed with an elegant screw cap. In the glass, the colour is a gentle pink with a touch of onion skin brown. The aromas are of the berries and the cherries. From entry the generously berried palate, has a lovely thread of fruit acidity which runs through to the long and gently waning aftertaste.
The Boschendal Chardonnay Pinot Noir 2019 is so perfect for sipping on its own before a meal, as a mid-morning refresher and will be a great partner to a wide and eclectic range of dishes from several cuisines. Perfect with. Snoek Paté served on a slice of toasted baguette and a tiny spoonful of Hanepoot grape jam. Alida Ryder’s Lemon Chicken Piccata Meatballs with Pasta is a great midweek supper dish for this wine. Click HERE for her recipe.
Click the red arrow on the left to listen to my 60 second podcast about Boschendal Chardonnay Pinot Noir 2019
Read more about Boschendal Wines – CLICK HERE